CINNAMON RAISIN BREAD

 

  • Cooking Time: 40 minutes
  • Servings: 1 loaf
  • Preparation Time: 3 hours

Ingredients

  • 1 cup raisins
  • 1 cup 1% milk
  • 2 ½ TBSP unsalted butter
  • 3-to-4 cups bread flour, divided
  • ¼ cup brown sugar, packed
  • 1 TBSP ground cinnamon
  • ¾ tsp salt
  • 1 packet dry active yeast (about 2 ¼ teaspoons)
  • 2 large eggs, lightly beaten
  • canola oil

Directions

  • Place the raisins in a small saucepan and cover them with water. Bring to a boil over medium-high heat, then remove from the stove. Cover and let stand 15 minutes. Drain well.
  • Heat the milk over low heat in a small, heavy saucepan to between 100°F and 110°F. Remove from the heat, then add butter and stir until the butter melts.
  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 ¾ cups flour, brown sugar, cinnamon, ¾ tsp salt, and yeast in a large bowl, stirring with a whisk.
  • Add the warm milk mixture and eggs to flour mixture, and stir until a soft dough forms. Add more flour, ¼ cup at a time, if necessary (you don’t want the dough to be very wet).
  • Add raisins. Turn the dough out onto a lightly floured surface.
  • Knead until smooth and elastic (about 8 minutes), adding enough of the remaining flour, 1 TBSP at a time, to prevent the dough from sticking to hands (dough will feel tacky).
  • Place the dough in a large bowl coated lightly coated with canola oil, turning once to coat the top. Cover loosely with a towel and let the dough rise in a warm place (85°), free from drafts. (In the winter, I like to put the bowl on top of the stove and turn the oven on to about 200˚F, since my apartment is not that warm.)
  • Allow the dough to rise 1 hour or until doubled in size. To test if dough is ready, gently press two fingers into dough. If the indentation remains, the dough has risen enough.
  • Punch the dough down, then fold the sides into the center. Cover and let rest 5 minutes.
  • Roll dough into a 14x7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, and pressing firmly to eliminate air pockets.
  • Pinch the seam and the ends to seal.
  • Place the roll, seam-side down, in a 9x5-inch loaf pan lightly coated with canola oil. Cover and let rise 30 minutes or until doubled in size.
  • Preheat oven to 350°F.
  • Bake the dough at 350°F for 40 minutes or until the loaf is browned on the bottom and sounds hollow when tapped.
  • Remove from pan and cool on a wire rack.

Notes

This bread makes an excellent snack or a wonderful breakfast. It is wonderful for toasting!

Categories: Bread  Fruit Bread  Fruity  Sweet 

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